Vegetable sauté

Description

The dish is prepared without unnecessary complications. You can use a large variety of vegetables, cut into rings, cubes, or strips. The vegetable sauté can be cooked either in the oven or in a skillet. The key feature is that the vegetables cook in their own juice and very quickly, thus retaining all their juices and vitamins. Serve the vegetable sauté warm. The finished dish is ready to be served.

Instructions

1. 1

   Step 1

   Wash the vegetables thoroughly and dry them with paper towels. Cut the pepper in half lengthwise and remove the seeds.

2. 2

   Step 2

   Slice zucchini and squash into thin rings, and cut the pepper lengthwise into strips.

3. 3

   Step 3

   Heat a skillet with olive oil, add the chopped vegetables, and gently stir.

4. 4

   Step 4

   Add onion powder, garlic powder, oregano, and coarse sea salt. Cook covered for 5–7 minutes over low heat.

5. 5

   Step 5

   Carefully transfer the vegetables onto a plate so they don't fall apart, and serve.